Use little filling
A pea-sized portion is enough for a 3-cm square. Overcrowded mantı can not close tightly and open when cooking.
Turkish Recipe
Turkish Mantı
A solid egg noodle dough is rolled out thinly, cut small and filled sparingly. The dough pockets cook portions before yoghurt and hot butter come in.
Total time
1 hr 50 min
Calories
690 kcal
Servings
6 servings
Difficulty
Advanced
Why this recipe works
Kayseri Mantı with garlic yoghurt and pepper butter
Mantı are among the most famous Turkish pasta dishes. The Kayseri type is characterized by particularly small dough bags filled with minced meat. The dough must be firm and elastic so that it can be rolled thinly and kept closed during cooking. A pea-sized amount of filling is enough; too much meat prevents the safe closing. The hot Mantı are served with room-warm garlic yoghurt and a butter in which Pul Biber foams only briefly. Dried mint and sumach set fresh, sour accents.
Lunch
Dinner
Meat
Pasta
Recipe
Turkish Mantı
Turkish mantı are small dough bags filled with spicy minced meat, which are served with garlic yoghurt, pepper butter, mint and sumach.
Ingredients
6 servings
Method
-
1
Kneading solid pasta dough
Mix flour with a teaspoon of salt. Add eggs and first 170 ml of water and knead for 8 to 10 minutes to a smooth, clearly firm dough. Add remaining water only in dry crumbs.
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2
Leave the batter to rise
Cover the dough and let it rest at room temperature for 30 minutes. This relaxes the gluten and the solid dough can be rolled out thinner.
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3
Slightly season the filling
Mix minced meat with onion, parsley, pepper, cumin and half a teaspoon of salt thoroughly.
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4
Roll out the dough thinly and cut
Roll out each portion on a slightly floured surface about 1 mm thin and cut into approximately 3 cm squares.
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5
Fill Mantı sparingly
Place only a pea-sized amount of filling on each square. Press the opposite corners over the middle and then close the open edges firmly.
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6
Prepare garlic yoghurt
Mix yoghurt with garlic and a pinch of salt. Do not use ice cold so that it does not immediately cool off the hot mantı while serving.
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7
Mantı portionally cook
Boil plenty of salt water only moderately boiling. Cook mantı in three portions for 7 to 9 minutes until the dough is soft and the meat filling is fully cooked.
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8
Foam the pepper butter
Melt butter over medium heat. Leave Pul biber and dried mint in it for only 20 to 30 seconds and remove immediately from the stove.
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9
Add sauces first on the plate
Drain Mantı with a slotted spoon. Arrange with garlic yoghurt and paprika butter and sprinkle with sumach.
Kitchen know-how
Tips for Turkish Mantı
Cover dough pieces
Thinly rolled noodle dough dries quickly. Always work one serving and keep remaining dough and cut squares covered.
Variations
How to adapt this recipe
Cut squares 4 to 5 cm in size. They are filled faster, but need about 1 to 2 minutes longer in water depending on the thickness of the dough.
Replace minced meat with 400 g coarsely stamped potatoes with onion, pul biber and parsley. Allow the filling to cool completely before forming.
Nutrition per serving
690kcal
73.0 gCarbohydrates
34.0 gProtein
29.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Turkish Mantı
About 1 mm is a good benchmark. The dough should still keep the filling safe, but after cooking it should not look thick and tough.
The edges were dry, floured or not pressed tight enough. Fill squares quickly and remove flour from the closures.
Yes. Freeze uncooked with distance on a sheet and then pack. Place freezes directly in the water and cook for about 2 minutes longer.
No. Only bring yoghurt to room temperature and stir smoothly. Direct cooking can make it clot and take away the fresh acidity.
A cut-up dough bag shall not show raw meat inside; when measured, the filling should reach at least 71 °C.
Keep cooking